Black skillet fried rice- thats whats cooking! 

Every kitchen needs a wok. Im blessed with an awesome cast iron version to make this stirfry. Super easy one pan meal that everybody loves. A few fresh veggies, a protein and some soysauce pulls this together. Stirfry is all about prep and a hot skillet.

• 3-4 cups thin sliced fresh vegetables.
• Onion
• Red pepper
• Cabbage
• Carrots
• Brocolli
• Zucchini
• Chopped garlic
• Two sliced chicken breast
• Two cups fresh raw shrimp( thawed frozen)
• Two eggs beatten
• Toasted seseme seeds.

Marinade and sauce for chicken

• 2/4 cup soysauce
• 1/4 cup brown sugar
• Tbl corn starch
• Fresh chopped fine garlic clove
• Tsp Fresh ginger chopped or powdered
• Mix together with chicken and marinade15 min in fridge
• 2 cups rice /cooked rice cooker

Start your rice so its hot and ready with last step. 

Hot skillet add two tablespoons oil. I like seasoned wok oil or canola. Olive oil doesnt get hot enough. Cook vegitables first til bright color and crisp tender. Put in seperate bowl keep warm. 

Add a bit more oil to coat pan and add marinated chicken. Cook 5-10 minutes til done. Take out and fast cook shrimp three minutes. Take out. Add a bit more oil add all the cooked rice. Dash soysauce to taste. Make a bowl in middle and add egg. Scramble i to rice working quickly. Add veggies,chicken and shrimp mix thru. Top with toasted seseme seed. 

Serve 4-6 or three and killer lunch left overs.

Variation add a tablespoon of peanut butter to the marinade. Thin sliced pork or tofu.